This ones for Rachel!

Let's see...its been at least a couple of months since I listed out my menu. As you know, I'm doing the Daniel Fast so this is for the boyz.

Today: Lunch at Logan's
Dinner: leftovers from lunch, Kelly-mushroom soup (recipe follows)

Monday: Sloppy joes on a bun or chip dip(that's how Jeff prefers to eat it), veg, & fruit. Kelly- whole wheat spaghetti w/ tomatoes/mushrooms/onions/garlic

Tues: Clean out the fridge night-sloppy joes, ravioli, some random red stuff. Kelly- black bean soup, veg, fruit

Wed: Stromboli w/ dipping sauce, veg, fruit. Kelly-leftovers....

Thurs: Homemade Chicken strips, mashed potatoes, fruit, maybe bread. Kelly- potato pancakes/salad

Friday: leftovers if any or homemade pizza. Kelly- leftovers

Saturday: Lunch-sandwiches/chips. Kelly-banana & mixed nuts (favorite snack!)
Dinner: crockpot taco porkloin w/ tortillas & the fixin's. Kelly- veggie chili & salad.


Mushroom Soup
1 T oil
2 medium onions, chopped
1 lb. mushrooms, sliced
1 1/2 t. dill
1 T paprika
1/8 t. pepper
2 T soy sauce
2 c. veggie stock
2 T oil
3 T whole wheat flour
1 c. sugar free soy milk
2 t. lemon juice

1. In a soup pot, saute onion in oil until soft.
2. Add mushrooms, dill, paprika, & pepper, then saute for 5 mins.
3. Add soy sauce & stock, cover & simmer for 15 minutes.
4. Heat oil in saucepan & add flour. Cook one minute, stirring constantly, then whisk in the soymilk until smooth.
5. Simmer over low heat, stirring constantly, until slightly thickened.
6. Add to the mushroom mixture & blend in. Cover & simmer for 15 minutes.
7. Just b/4 serving, stir in the lemon juice.

Yields: 6-8 servings.